HereWeGoAgain
Diamond Member
Here's a little trick to get your temps up.
I assume you have an indirect smoker similar to this...View attachment 49068
The key to keeping your pit hot and steady is to put bricks in the smoking chamber.(Under your meat)
Preheat it for awhile and than open the door on your fire box and see if your temp holds.
If it does you're good to go.
Feed your fire as necessary.
I swear by my electric smoker. Nice steady temperature so easy a caveman could do it.
Electric smokers are great for beef and pork but they tend to make poultry rubbery.
If you're going to use something other than a wood fired pitt,gas is better because it takes out the moisture in the box.
As much as people say moisture is good for pitt BBQ it's not for all types of meat.
I haven't had that problem. I mean I'm not a huge fan of smoked poultry anyway, but we have done a few chickens, some turkeys, and a few cornish hens and i've found them to be acceptable.
I concede electric isn't quite as good as the real thing, but it's a trade off I'm willing to make for convenience. I mean I'm over here making homemade mayo , only so much time in the day.
I havent used my electric box in years. In fact I'd be willing to sell it for 400 bucks ...or probably 300 just to get rid of it.
I put a gas element in my stick burner(which is a violation in competition)just so I could get some sleep while cooking a 20 hour brisket.
Electrics just dont turn out true BBQ.
That's my main reason for using electric. I put a brisket and a fatty on friday night, and saturday morning breakfast and dinner are ready.
For example.
I mean you do have to get up every couple hours and replenish wood chips, but that's really it. As opposed to a wood smoker that you're constantly fiddling with to keep the temperature right, etc etc.
for something real tasty smoke a turkey with cherry wood and put cranberry juice in the water tray.
YUM
I have to recommend getting a stick burner and installing a gas burner.
Your BBQ will improve by leaps and bounds no matter what kind of meat you're Qing.
I'm getting ready to axe the Pitts and Spitts(it's over 20 years old,although I hate to since George Bush uses one)and get a Lang.
The heat and smoke is directed under a steel plate below the meat(which is why the smoke stack is by the fire box)and directed under the meat then put back into the smoke box for a more even heat. It's the latest shit in smokers and is highly acclaimed.